Becaue the icing sugar has small paricles.
Only sugar is soluble in water.
The icing sugar has a greater surface area than the lump and so the reaction occurs more easily with the icing sugar powder. This in general applies to many salts and soluble compounds.
i think its because caster sugar has smaller particles!!:)
Caster sugar or icing sugar. Sugar with larger grains do not dissolve properley in the cake mix.
It has more surface area.
yes sugar does dissolve in vinegar........ dont know how i know that...LOL JK
Dissolving will depend on surface area. Castor sugar has a smaller particle than regular sugar. The smaller the particle the larger the surface area. Surface area: Regular sugar < castor sugar < icing sugar. Castor sugar should dissolve faster than the same mass of regular sugar but slower than the same mass of icing sugar.
If u wanted to make icing then icing sugar is better to be used. But if only sugar is available then you must melt it down in a saucepan.. Search it on google for how to do it as I'm not completely sure. I Just use icing sugar
Although it will still be edible, icing sugar will start to dry and crack after a few months.
Confectioner's sugar is icing sugar mixture (pure icing sugar with a small amount (about 3%) of starch added as an anti-caking agent). Pure icing sugar is very fine powdered refined sugar with no added starch.
If you are making icing, yes. If you are making a meringue, no.
Yes..... powdered sugar, confectioner sugar , icing sugar. Add water or juice and flavoring voila= icing